Randy Mayor; Cindy Barr
8 servings

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar. Bake at 375° for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack.

Step 3

Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.

Ratings & Reviews

jmeleeS's Review

June 03, 2013
Disaster! I'm a fairly seasoned baker and have made several pies and cobblers from C.L. all with great results. This one, was such a waste of great ingredients (almost a whole bag of fresh cherries and those aren't cheap!). The tapioca base (highly unusual) left a strange texture (grainy / chewy) and did not "gel" the cherry filling; by the end of the 40 minutes in the oven, I just had sickly sweet (yes, too much sugar) soup "filling." I cooked in total for about an hr, and then hoped for the best for it to gel as it cooled. When I placed my lattice crust on the cobbler, it wasn't supported enough in the middle and just crumbled apart when I tried to serve so I was left with an ugly, soupy mess of a dessert with floating pie crust that was way too sweet and lost all the beauty of the great fresh cherries I had. Skip this recipe or be prepared for extreme disappointment in the final results!!!

SweetPea90's Review

August 14, 2012

stacyj9's Review

June 12, 2012
Easier than pie and just as tasty. One crust reduces the fat. But why pre-bake the lattice crust? That's too fussy and prone to breakage. I always just trim and lay it on top of the filling with a sprinkling of turbinado sugar. It bakes just as it would on a double-crust pie. I use this recipe every time cherries are in season.